Niki’s Pumpkin Pie

2016, Autumn, Christmas, Healthy, nikibakes.co.uk, Sweet, Winter

pumpkin-ppie

Hey guys,

It gives me so much joy to share this recipe with you guys today; it’s so close to my heart. I have been looking at many different variations of pumpkin pie and always wanted to create my own version which would be free of dairy and gluten. Turns out it was much easier than I thought and I even made it free from refined sugar as well.

Another challenge was to think about how I could replace the whipped cream on top as this helped to tie the whole dish together. The coconut cream I went with was the perfect choice and provided just the right amount of richness to my pumpkin pie. I love to enjoy a slice on my workout days with a cup of cinnamon tea.

Pumpkins are high in tryptophan which can boost your mood and help you sleep. Containing lots of fibre, the humble pumpkin is also great for maintaining a healthy heart as well. It’s a true superfood guys and all you need to make my gorgeous pumpkin pie is:

 

Ingredients: 

 

(Serves 10 people) 

(Use organic/natural real food ingredients where possible)

 

Prep time: 20 minutes

Cooking time: 1.45

Total time: 2 hours (including the preparation of the pumpkin)

For the pumpkin base:

250g of ground almonds

2 level tablespoons of raw coconut oil, melted

½ cup of maple syrup

1 level teaspoon of pink Himalayan Salt

1 level teaspoon of ground cinnamon

 

For the filling:

1 medium sized pumpkin, hulled of its seeds, chopped roughly and boiled for 20 minutes until tender)

3/4 cup of maple syrup

2 eggs

½ cup of coconut milk

1 teaspoon of cinnamon

 

For the topping:

1 carton on coconut cream

From your kitchen:

A mixing bowl

A wooden spoon

A sharp knife

A secure chopping board (very important for cutting your pumpkin please!)

A silicone spatula

A couple of tablespoons for measuring

A couple of small saucepans

A baking sheet

A silicone whisk

A pie dish

 

 

Method:

Step 1:

Preheat your oven to 190°C or gas mark 5. In a mixing bowl add all of the dry ingredients and incorporate well with a wooden spoon, set aside.

Step 2:

In a small saucepan, gently heat your coconut oil, maple syrup and allow to cool for a couple of minutes before pouring over your dry ingredients. Mix well until a dough like consistency is formed and transfer to your deep pie dish. Press down with your fingers evenly and pop in the oven for 15 minutes to par bake.

Step 3:

Scoop out the flesh of your pumpkin using a spoon and discard of the skins. Using a fork, mash up the flesh until it forms a smooth purée. Whisk in your eggs, cinnamon, coconut milk and maple syrup.

 

Step 4:

After 15 minutes take your base out from the oven and very gently pour in your pumpkin pie filling. Place in the middle shelf of your oven and bake for a further 50 minutes.  You will know when it’s done as your filling takes on a deeper colour and the edges start to come away from the baking dish. I like to finish my pie by spooning over coconut cream In various patterns rather than slathering it all on top, it adds a much lighter (and prettier!) touch.

 

I really hope you will see how utterly delicious and worthwhile it is to create your own pumpkin pie. The silky smooth filling is in stark contrast to the nutty and solid base, I love it so much that I could happily eat it all day! Please do enjoy this pie preferably on workout days and with your loved ones…otherwise you may end up eating the whole thing!

pumpkin-pie-up-close

Happy Baking!

Niki

Recipe Creator

 

https://draxe.com/pumpkin-seed-oil/

Niki’s Date and Cinnamon Squares

Healthy, nikibakes.co.uk, Sweet

datecin

 

Hello Everyone!

Fancy an utterly moreish and fudge-like sweet treat? My Date and Cinnamon Squares are so soft, tasty yet easy to prepare with minimal ingredients involved. You can make them ahead of time and they’re naturally free from refined sugar as well as being dairy and gluten free.  These wonderful bites are packed full of nutrients and minerals from the dates (calcium and phosphorous) and almonds to include fibre, calcium and vitamin E. All you need to make these wondrous squares are:

 

Ingredients: 

 

(Makes roughly 16 squares) 

(use organic/natural real food ingredients where possible)

300g of medjool dates, pitted and at room temperature

1/4 cup of coconut oil, melted

200g of walnuts

100g of almonds, roughly chopped  and 400g of ground almonds

1/4 cup of maple syrup

½ teaspoon of pink Himalayan salt

1 level teaspoon of ground cinnamon

 

From your kitchen:

 

A mixing bowl

A wooden spoon

A sharp knife

A food processor (optional – if you don’t have one you can use a rolling pin and bag to crush your nuts and a fork to mash up the medjool dates with the maple syrup)

A deep brownie dish

A silicone spatula

A couple of teaspoons for measuring

 

Method:

 

Step 1: 

For the base layer all you have to do is combine the ground and chopped almonds, coconut oil, ground cinnamon and Himalayan salt in your mixing bowl using a wooden spoon. Flatten the base layer with your silicone spatula and set to one side.

 

Step 2: 

To prepare your date filling, blitz (or mash with a fork) the dates and maple syrup together, this is much easier when the dates are at room temperature and are at their softest and pliable point. Using your spatula, spread your squidgy and smooth date filling evenly over your nutty base layer.

 

Step 3: 

Lastly, for your crumble topping you will only need to blitz up your walnuts until they resemble a course sand-like consistency and appearance. Sprinkle over the top with  an extra dusting of cinnamon if you like and refrigerate your squares for at least 2 hours or overnight.

 

 

Guys I do hope you give these a try, they are a real crowd pleaser and you will be pleasantly surprised at how sweet they taste, dates are truly nature’s natural sweetener whilst also reducing triglyceride levels. These squares are best enjoyed on workout days and preferably and the evening.

 

Happy Baking!

Niki

Recipe Creator

https://draxe.com/medjool-dates/

https://draxe.com/almonds-nutrition/

Niki’s Chicken Laksa Soup

2016, Healthy, International, nikibakes.co.uk, Super Quick, Sweet

laksaasoup

Hey guys!

Let me take you to Malaysia with my spicy and creamy chicken laksa soup. What I really love about this soup is the simple (and versatile) process but what you get back is a full on taste sensation. There are deep creamy notes from the coconut milk which compliments the punchy chilli and aromatic curry notes. You then get another level of zingy and fresh flavour from the lemongrass and coriander too, it’s just a moreish dish all round and is perfect for a dinner party or just a quick meal for yourself.

 

You can also swap out the chicken for portobello mushrooms (or other mushrooms for that meat like texture, for all you vegetarians/ vegans) or even a soft boiled egg for a lighter option as well. My chicken laksa soup is seriously good for you too as coconut milk is high in saturated fatty acids and medium-chain triglycerides (MCT), which are both easily burned as fuel by the body (keto friendly). Chillies also add that warming touch as well and don’t worry if you don’t like it spicy, a little goes a long way and you can always deseed and clean the inner flesh of the chili with cold running water to numb the heat further. If this wasn’t enough to tickle your taste buds then the turmeric that’s used in the base is sure to sway you since it has great anti-inflammatory properties and helps diabetes management to name only a couple of benefits.

 

Ingredients:

 

(use organic/natural real food ingredients where possible)

 

Serves 4

Prep time: 10 minutes

Cooking time: 35 minutes

Total time: 50 minutes

 

For the laksa base:

 

1 red bird’s eye chilli, deseeded and roughly chopped or ½ teaspoon of cayenne pepper

1 thumb sized piece of ginger, roughly chopped

The stalk of 1 lemongrass, bruised and coarsely chopped

3 garlic cloves, roughly chopped

1 tablespoon of turmeric powder

1 tablespoon of mild madras curry powder

3 shallots, roughly chopped

1 teaspoon of pink Himalayan salt

2 tablespoons of water (filtered)

 

For the soup:

 

2 medium sized organic and grass fed chicken breasts, chopped into bite sized chunks

1 handful of coriander, finely chopped

Some extra chopped red birds eye chilli for garnish

1 tablespoons of coconut oil

1 bay leaf

1 cup of water

1 tin of organic coconut milk

 

From your kitchen:

 

A chopping board

A wooden spoon

A sharp knife

A few bowls for serving

A couple of teaspoons and tablespoons for measuring

A silicone spatula

A large saucepan (iron skillet, non-toxic)

A large ladle

A food processor

 

Method:

 

Step 1:

 

To start, simply throw in all your laksa base ingredients into the food processor and blitz a few times until a smooth paste forms. The leave this to one side whilst you get on with the soup base.

 

Step 2:

 

The next step is to heat your coconut oil in your pan over a medium high heat and add in your bay leaf and laksa paste. Cook for a few minutes until the lovely aromas waft out into your kitchen and the mixture comes to a full boil. Add your chicken now and cook for a further 5 minutes.

 

Step 3:

 

Then, add in your coconut milk with water and then bring to the boil. Once this happens it’s time to turn the heat down to simmer and keep it covered for around 15 minutes and your laksa soup is thickened and your chicken is cooked through as well.

 

Step 4:

 

Before serving please check for seasoning and then garnish with your chopped chilli and coriander and serve immediately! You can even spoon some over some white rice for a substantial dinner for autumn or winter.

 

 

This light yet creamy soup is super nutritious and filling which can be enjoyed both hot or cold. You can also play around with the different kinds of protein like wild fish and other sustainably caught fish, the choices are endless! This soup also freezes very well and a little goes a long way, give my laksa soup a go and see how delicious and quick it is to make.

 

 

Happy Baking!

 

Niki

Recipe Creator

 

https://draxe.com/cayenne-pepper-benefits/

https://draxe.com/turmeric-benefits/

Niki’s Mango and Redcurrant Ice Cream

2016, Healthy, International, Summer, Sweet

mangoredcurrant

Howdy everyone!

Let’s carry on embracing summer with my easy mango and redcurrant ice cream. You only need a handful ingredients and no ice cream maker is needed. Redcurrants are super good for you, they help in the production of red blood cells whilst mangoes help with maintaining good eye health and feeding the good bacteria in your gut. I love this ice cream because coconut milk stars as the base with a couple of ripe bananas. Thus, this chilled dessert is best eaten in the evenings on workout days. You’ll love the first fruity hit of the mango and then the light hint of creamy coconut at the end. It couldn’t be simpler, read on to find out how to make this yummy ice cream…

All you need to make 1 generous tub (to serve 6-8) is:

Prep time: 5 minutes

Total freezing time: 4 hours minimum or overnight

Ingredients:

1 ripe organic mango, peeled and stoned

100g of organic redcurrants, for topping at the end

1 tin of organic coconut milk

2 tablespoons of maple syrup

2 ripe organic bananas

4 tablespoons of water (at room temperature)

 

For you mango and redcurrant sauce:

½ ripe organic mango, peeled and stoned

2 tablespoons of water

2 tablespoons of xylitol

 

300 of organic redcurrants washed and ready to go

2 tablespoons of water

2 tablespoons of xylitol

 

From your kitchen:

 

1 small saucepan

1 wooden spoon

A few teaspoons and tablespoons

A blender

A silicone spatula

1 silicone tub

A knife

A vegetable peeler

A sieve

A small bowl

 

Method:

Step 1:

In your blender add in your coconut milk, water, maple syrup, bananas and mango all at once. Pulse for a few times until the desired smoothness is just right for you. I personally like little bits of fresh mango flesh in my ice cream to show so I only pulse a few times, this is totally up to you though!

Step 2:

Pour your delicious mango ice cream mixture into your silicone tub or mould and place into your freezer for at least 4 hours or even overnight.

Step 3:

To make your mango and redcurrant sauces for the topping of your ice cream you simply need to heat your small saucepan up and add in your chosen fruit first. Add in your xylitol and water and pop the lid on, cook the sauce down for 3-5 minutes or until the sauce has thickened. I like to pass my redcurrant sauce through a fine sieve so the seeds don’t pass through but again this is your own preference. Chill in the fridge until you are ready to serve your mango ice cream. Simple!

I absolutely adore this fun and fuss free ice cream even more as you can be so versatile with it too. Blackberries, blackcurrants, pomegranates and raspberries work very well in this dish too if you can’t get a hold of redcurrants. I like to serve my mango ice cream as an open bar for my friends and family to help themselves, it’s interesting to see the different combinations they come up with! My creation includes plenty of redcurrant sauce and chopped up mango pieces…oh and some fresh mint too.

Happy Baking!

 

Niki

Recipe Creator

 

https://draxe.com/mango-nutrition/

https://draxe.com/coconut-milk-nutrition/

Niki’s Eton Mess

2016, Healthy, Summer, Sweet

etonmess

Hey guys!

My Eton mess is a delightfully tasty and nutritious treat to enjoy this summer…dairy free and free from refined sugar, you’ll be loving how light you’ll feel afterwards! Strawberries are a very high antioxidant food and they’re bursting with vitamin c as well. The coconut milk that I have used in place of the traditional double cream is also rich in beneficial fat content and provides energy for the brain too along with being a natural antibiotic, too.

When I initially planned this dessert I was a little weary of the coconut milk and if it would work but it did because it’s so mellow and mimics the texture of double cream beautifully once whipped. So join me in giving my version a go, I am sure you will love how truly fun it is to make, you can get the kids involved too or for a group activity if throwing a dinner party, it’s a great ice breaker too as the guests can create their our Eton mess if an open bar is created, so laying out all three components with serving glasses and everyone just helping themselves. Xylitol is also used to create the meringue nests so it’s truly free from refined sugar as well, happy days!

To serve 4 you will need:

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 35 minutes

 

For the Strawberry Sauce:

A punnet of organic strawberries, hulled and halved (about 400g)

1 tablespoon of xylitol

2 tablespoons of filtered water

 

For the Cream:

1 can of organic coconut milk http://www.biona.co.uk/product-364-4.html

1 small carton/can of organic coconut cream (refrigerated overnight or for at least 2 hours beforehand)

1 tablespoon of organic maple syrup (refrigerated overnight or for at least 2 hours beforehand) http://www.meridianfoods.co.uk/Products/Other-ranges/Natural-Sweeteners/Organic/Maple-Syrup

For the Meringues:

4 egg whites (pasture raised)

2 tablespoons of xylitol http://www.totalsweet.co.uk/xylitol.php

 

From your kitchen:

An electric whisk or hand whisk

Three mixing bowls (one for each component of your Eton mess)

4 serving cups/tall glasses

A couple of tablespoons

A plastic spatula

A wooden spoon

A small saucepan

A baking sheet

A silicone baking sheet or baking parchment

 

First of all heat a small saucepan and tip in half the punnet of your strawberries. Heat them gently with your xylitol and water and let it simmer for about 5 minutes until a deliciously thick sauce forms, set aside to cool whilst you get your meringues ready.

I have purposefully prepared them at this stage to allow plenty of time for the sauce to cool down completely.  Preheat the oven to gas mark 3/180°C and whip up the egg whites until they’re double in volume, add in your xylitol bit by bit and you will see a smooth and glossy mixture coming together.

Take a tablespoon and spoon them out onto your baking sheet, making small round meringue shapes – try not to make them big as we want them to cook quickly and the smaller they are the quicker this will happen. Bake for about 10 minutes until the meringues have taken on a light golden colour and are soft and squidgy inside. Take them out of your oven and allow to cool completely.

Finally prepare your coconut cream (my favourite part!). Simply take your spatula and scoop out your coconut cream filling and your coconut milk (the top solid part only please, NOT the watery part!) and just gently whisk together with your maple syrup. The most deliciously firm and creamy cream forms guys, its magic! You are now ready to assemble your Eton mess! I particularly love to set out an open bar of all three parts of the Eton mess and let my guests help themselves, I really hope you enjoy this healthy sweet treat guys, best enjoyed in the cool summer evening.

 

Thank you for taking the time to read and try my recipes!

Happy Baking!

Niki

Recipe Developer

 

http://www.jamieoliver.com/news-and-features/features/why-local-fruit-is-the-best-fruit/#QvcxS6GEqHcztZJq.97

http://www.doctoroz.com/article/5-foods-starve-cancer

http://www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/11727259/The-nutritional-benefits-of-coconut.html

Niki’s Sweet Potato Brownies

2016, Healthy, nikibakes.co.uk, Summer, Sweet

swepotbro

Hey guys!

My mother always said that if the batter of your cake tastes like you can devour it in its raw state then you have got a winner…well she is certainly right with this number guys.

My sweet potato brownies are truly soft and squidgy…really chocolatey and just so good for you! They are light and heavenly as the only flour I have used here is just some ground almond flour and a few other gluten free and dairy free ingredients. You will be amazed when you see how quick and easy they are to make, the sweetness of the dates and maple syrup naturally complement the sweet potato base beautifully too.

What’s more, you can really be quite adventurous with the toppings after you are done with baking the brownies, to include ground ginger which has great anti-inflammatory properties and can aid with muscle soreness as well so it’s perfect to treat yourself to them after your workout. Bee pollen is also another one of my toppings used here and it’s great because it’s a wonderful energy enhancer as well as soothing your skin and boosting your immune system.

 

All you will need for about 12 brownies are:

Prep time: 20 minutes

Total time: 50 minutes

2 medium to large organic sweet potatoes

½ cup of organic ground almonds http://www.realfoods.co.uk/product/14656/organicalmondsground

10 organic medjool dates, pitted https://www.abelandcole.co.uk/datesmedjool200g

3 tablespoons of organic raw cacao powder http://www.bulletproof.com/chocolatepowdernetwt16oz

4 tablespoons of organic maple syrup http://www.meridianfoods.co.uk/Products/Otherranges/NaturalSweeteners/Organic/MapleSyrup

2 tablespoons of organic pip and nut almond butter http://www.pipandnut.com/

½ teaspoon of organic Himalayan salt https://www.abelandcole.co.uk/himalayanrosepinkfinesaltprofusion500g

 

From your kitchen:

1 silicone spatula

A food processor

A brownie tin lined with parchment paper

 

Start off by preheating the oven to 190°C or gas mark 5, peel your sweet potatoes and cut into small chunks. Boil them

for about 10 minutes or until they are tender. Allow to cool slightly before adding them to the food processor with the

pitted dates.

Pulse a few times and you will see an almost soft toffee-like consistency (yes, really) come together. Next, pop in the

rest of the ingredients and mix the combination well, pausing every now and again to scrape down the sides with your silicone spatula.

Pour into your line brown baking dish and bake for about 25-30 minutes, prick with a fork to make sure it’s cooked all the way through (the fork should come out clean) and allow it to cool for a further 15 minutes, please be patient on this last step as the brownies needs to really come together so don’t attempt to cut them into squares whilst warm otherwise they will fall apart.

 

Once they have cooled completely, cut into your desired size and top your sweet potato brownies however you desire. I have generously slathered on some green and black’s 85% dark chocolate along with a sprinkling of organic bee pollen, organic ground ginger and even some Himalayan salt for a deliciously intense chocolatey flavour. You can find out where to get these ingredients below along with some extra information on the benefits of ginger.

 

I can’t wait for you to cook these, please share and #nikibakes with your photos!

 

Happy Baking!

 

Niki

Recipe Developer

 

http://www.planetorganic.com/rawlivingbeepollen250g250g/14140/

 

http://www.greenandblacks.co.uk/ourrange/Bars/Dark85?p=2691&c1=1559#first

 

http://blog.doctoroz.com/ozexperts/herbofthemonthginger

 

Niki’s Dark Chocolate and Blueberry-Cream Squares

2016, Healthy, International, nikibakes.co.uk, Spring, Summer, Sweet

blueeee

Hey everyone!

Fancy an indulgent little sweet treat to usher in the summer?

Look no further than my Dark Chocolate and Blueberry-Cream Squares!

Blueberries are full of goodness guys; they help fight against cancer and contain an abundance of antioxidants, notably flavonoids.

The dark and rich raw cacao used in the chocolate layer is also a mood enhancer and helps maintain good heart health. Let me show you how easy and fun it is to make these dairy free squares guys, a great show stopper for a dinner party or to impress someone on a first date…read on…

All you need for about 16 squares is:

For the Blueberry Layer:

A punnet of organic blueberries

2 tablespoons of organic maple syrup (Meridian is a great choice: http://www.meridianfoods.co.uk/Products/Other-ranges/Natural-Sweeteners/Organic/Maple-Syrup)

1 tablespoon of coconut cream (Biona is always my go to for coconut based products: http://www.biona.co.uk/product-272-4.html)

For the Coconut-Cream layer:

200ml of coconut cream

1 tablespoon of organic maple syrup

2 tablespoons of desiccated coconut

For the dark chocolate layer:

2 tablespoons of organic cacao powder (the raw chocolate company is a good choice)

2 tablespoons if maple syrup

3 tablespoons of organic coconut oil (pukka or Lucy bee is a great choice here guys)

From your kitchen:

A standard silicone cube tray

A whisk

A few teaspoons

2 mixing bowls

A food processor (Optional)

A small saucepan

A silicone spatula

A fork

Start off by creating your quick and delicious dark chocolate layer. In a small saucepan melt the coconut oil over a very low heat. Once completely melted, add your maple syrup and raw cacao powder and whisk thoroughly for about a minute. Once fully incorporated, spoon your dark chocolate mixture into the base of your moulds with a teaspoon.

Let them cool for a couple of minutes and then pour in the freezer for about 10 minutes. Whilst this is happening you can get on with your coconut layer. This couldn’t be simpler guys, just whizz or hand whisk the ingredients needed for the coconut cream layer and gently add them as the next layer in your silicone moulds. Freeze for another 5 minutes whilst you whisk or whizz up your blueberry layer (my favourite part!).

Simply blitz up your blueberries, coconut cream and maple syrup in a food processor (or mashing up with a fork works just as well). Layer that on top and freeze for a final 30 minutes or so.

You are now ready to enjoy them with your loved ones! They keep for about a week in the freezer, just allow a couple of minutes to thaw before enjoying them.

Please check out my links below for all the products I have mentioned.

Happy Baking Guys!

Niki

Recipe Creator

https://www.lucybee.co/

http://www.biona.co.uk/product-272-4.html

http://www.therawchocolatecompany.com/shop/make-your-own/cacao-powder-180g

Some useful articles:

https://www.onnit.com/academy/health-benefits-of-cocoa-an-ingredient-of-hemp-force/

https://www.onnit.com/academy/mct-fats-found-in-coconut-oil-boost-brain-function/

Niki’s Dark Chocolate and Avocado Pudding

2016, Healthy, Spring, Super Quick, Sweet

chocavo

Howdy folks!

Oh my dear readers…you are really going to love this one. Words just simply fail me when I describe how utterly creamy and thick my dark chocolate and avocado pudding is.

You will be making this dessert without any guilt as it’s super healthy on a regular basis once you see how easy it is. It took me a few attempts to get it to the right consistency but I’ve managed to get this down. I’m so happy to finally share the recipe with you. This pudding is dairy free, simple and has a wonderful texture from the avocados. I understand you may think the inclusion of avocado in a dessert is a little strange to add to desserts here guys, but please give it a go, you have nothing to lose.

Avocados are full of monounsaturated fat (about 2/3 of the fat is monounsaturated) and nutrients, especially potassium, B vitamins, 11 different carotenoids, and vitamin E

In South America peeled and halved avocados are sold on the street so the buyer can simply scatter the powdered sugar that’s provided at the stalls and literally eat them as a snack whilst on the go so it can hardly be strange to pop it in a dessert right? Okay good, I’m glad that’s cleared up…now to make 6 of these little beauties you will need:

 

Ingredients

 

½ teaspoon of fresh vanilla scraped from the vanilla pod or bulletproof vanilla mix (recommended link at the end of my post)

2 large and ripe organic avocados, flesh scooped out

6 tablespoons of coconut milk, unsweetened (Rude health is a great brand)

4 tablespoons of maple syrup

100 g of 85% organic dark chocolate (Green & Black’s is a wonderful choice) plus 50g for decoration

2 ½ tablespoons of cocoa powder (again Green & Black’s is an excellent choice here) ½ teaspoon of Himalayan salt (onnit is a great choice guys, link mentioned below)

 

Equipment

6 Ramekins

A food processor

A plastic spatula

A vegetable peeler (for the chocolate decorations)

 

Method

Melt your dark chocolate in a saucepan over a very low heat and set aside.

Stir in your maple syrup, vanilla paste, almond milk, salt and the cocoa until it’s all mixed together well.

In a food processor whizz the chocolate mixture with the avocado flesh until it is silky smooth and ultra thick.

Divide this mixture between 6 small serving ramekins, decorate with chocolate shavings (made with a veg peeler!) and chill for about 30 minutes…and finally, enjoy!

Gosh this pudding makes me want to go to Mexico right now, I can practically taste the avocado lollies and custards they make out there…who’s coming with me?

Happy Baking guys!

Niki

Recipe Creator

 

https://www.onnit.com/himalayan-salt/
https://www.bulletproofexec.com/the-many-things-avocados-do-for-you-plus-a-recipe/

 

Niki’s Raw Raspberry and Lemon Cheesecake Slices

2016, Healthy, nikibakes.co.uk, Spring, Sweet

raww

Happy Hump Day everyone!

I want to help you transition into the sweet life the right way…do you want to feel guilty after every sweet treat? Bloated? Tired? Hungry for another bite even? I used to feel like this all the time after my desserts until I found the natural way to sweeten them up. Incorporating gluten, dairy and processed sugar free food into desserts really couldn’t be simpler, dare I say it even tastes better, you get that sweet hit but you feel satisfied yet light at the same time. I have used xylitol and maple syrup as my sweeteners here, both of which are natural, easily digestible in the body and come from sustainable plant sources. My creamy filling comes from coconut cream and soaked cashews….I can’t describe how velvety and smooth it is and paired with the crumbly almond flour and crushed pecan base, you’ll savour every bite guys.

 

Containing more vitamin c than oranges, raspberries are packed full of potassium, calcium and vitamin a. Did you know that in the Philippines if you hang a raspberry came from the outside of your house, evil spirits are supposed to be deterred? It’s a seriously powerful fruit and with the help of the lemon, it cuts through the richness of my coconut cream filling beautifully.

 

Soaked cashews nuts also make a strong feature in my raspberry and lemon cheesecake slices. Aside from giving an ultra smoothness and thickness to your filling, soaked nuts are very good for your health long term as they help with the absorption of nutrients to your body and removes all toxins that could be harbouring in the nuts themselves.

 

All you need is:

 

For 8 slices you will need:

 

For the raspberry layer:

 

1 punnet of raspberries plus a few extra for decoration

2 tablespoons of maple syrup

 

For the coconut cream layer:

 

2/3 of a can of coconut cream (not the watery part)

3 tablespoons of maple syrup

2 level tablespoons of xylitol

The juice of a lemon

200g of soaked cashews (overnight or at least 2 hours beforehand)

2 tablespoons of coconut oil, melted

 

For the crumbly nutty base:

 

200g of pecans, soaked (overnight or at least 2 hours beforehand) and dried and chopped roughly

1 teaspoon of Himalayan sea salt

2 tablespoons of coconut oil, melted plus extra for greasing

The zest of 1 lemon

 

In your round deep tin, lightly grease the base and sides of your dish and set aside. In a food processor combine all your base ingredients and pulse a few times. Using your hands, press your filling tightly down and even it out the best you can with the palm of your hand. Place in the fridge whilst you start your coconut cream layer.

 

Clean the bowl of your food processor and cream all the contents needed for your delicious middle layer (this will take a good few pulses before you get a smooth consistency so please stick with it). Pour half the mixture gently over your cheesecake base and place in the freezer for a further 20 minutes.

 

Finally blitz the remaining half of your creamy mixture with your raspberries and maple syrup, top your cheesecake up with the final layer and place in the freezer for at least one hour before serving. Use a knife that’s been placed in a cup of boiling water to help cut your slices evenly and garnish with your fruit, simple and delicious!

 

Happy Baking!

 

Niki

Recipe Creator

 

Niki’s Fruity Chilli Jam

2016, Healthy, International, Spring, Super Quick
chillijammy

www.facebook.com/nikibakes

 

Hello my lovely readers,

As you all know by now, I’m a massive chilli fan, I can’t get enough of the deliciously flavourful fruit. My chilli jam is quick, straightforward and won’t blow your socks off (so all you foodies who have milder taste buds can still enjoy :P).

 

In fact you can truly control the heat intensity of your jam by the choice of your chilli (you can find this by your desrired intensity ) –

Super hot – hot –  I would recommend birds eye or habanero
moderate to mild – I would recommend jalapeño or chipotleThe choice is yours but feel free to experiment!

It’s aromatic and truly fruity, you’ll see what I mean when you make it for yourself and trust me once you start making my fruity chilli jam, you’ll be hooked.

I have tweaked a few of the ingredients from the conventional recipes to make it a healthier version of the classic chilli jam by swapping out the standard caster sugar for xylitol. This sustainable and natural sweetener is that is sourced from plants so it’s easily digestible.

 

This jam keeps for up to 2 months in the fridge and is the perfect accompaniment to meat, fish and vegetable dishes, it’s a very versatile jam indeed.

 

I personally love to have it with some grass fed lamb chops or on the side with my steamed veggies.

All you need is:
8-10 yellow, orange and/or red organic chillies, deseeded (regardless of variety) and finely processed in a food processor
A handful of organic cherry tomatoes, roughly chopped
1 teaspoon of rice vinegar
1 teaspoon of tamari
1/2 teaspoon of finely grated ginger
2 garlic cloves, crushed finely
1 tablespoon of avocado or olive oil
5 tablespoons of xylitol

Simply heat your pan over a moderate to high flame and soften your ginger and garlic for just a moment. Once the aromas start wafting out, add in all your chillies and stir for a couple of minutes. (Your eyes may begin to water a little but just remember that you’re cooking out most of the raw heat from the chillies anyway and is in no way an indication of how your chilli jam will taste). Next, add In your chopped tomatoes, rice vinegar, tamari and xylitol, mixing well until all the xylitol has dissolved into your jam. Cook this down for a good 15 minutes and you’ll see very quickly how it thickens and becomes sticky and saucy…it’s a beautiful moment when that happens and when it does it’s time to take it off the heat. Let it cool completely before you put into your sterilised jam jar and store in the fridge.

I do hope you give this one a try folks, you’ll love it for sure!

Happy Baking!
Niki B
Recipe Creator